Gremolata Potatoes

This lively way of preparing potatoes borrows from gremolata -- the classic Italian mixture of parsley, garlic, and lemon zest traditionally sprinkled on osso buco before serving.

Level:
Moderate

Serves:
4

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Ingredients

1½ lb. Yukon Gold potatoes or other waxy potato

¼ c. extra-virgin olive oil

½ tsp. salt

½ c. chopped fresh flat-leaf parsley

¼ c. Chopped fresh mint

1 tbsp. minced fresh thyme

1 tbsp. finely grated lemon zest (about 1 lemon, preferably Meyer)

1 pinch red pepper flakes

1 large clove garlic

.13 tsp. Freshly ground black pepper

Directions

Cut potatoes into small, uniform wedges (you should get 4 to 8 from each, depending on their size).

In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with 1/4 tsp. salt. Cook until golden brown, occasionally shaking skillet so potatoes don't stick. Reduce heat to medium-low and continue to cook, stirring occasionally, until potatoes are tender when pierced with a fork, about 25 minutes.